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Fig and speck stuffing


You'll need

125 ml (½ cup) sweet sherry 200 gm dried figs, thinly sliced 1 tbsp olive oil 1 onion, finely chopped 2 stalks of celery, finely chopped 2 cloves of garlic, finely chopped 200 gm speck, coarsely chopped 80 gm (½ cup) pine nuts, toasted 2 tbsp thyme leaves 1 loaf soy and linseed bread, crust removed and broken into coarse breadcrumbs

Method

  • 01
  • Bring sherry to the boil in a small saucepan over medium heat, add figs and return to the boil, then cool and set aside.
  • 02
  • Heat oil in a frying pan over medium heat, add onion, celery and garlic and cook for 5 minutes or until soft. Transfer to a bowl. Return pan to heat, add speck and pine nuts and cook for 5 minutes or until golden and speck is crisp, add to onion mixture with thyme and breadcrumbs, stir to combine and season.
  • 03
  • Preheat oven to 180C. Spoon stuffing into a 6 cup-capacity heatproof dish and bake, uncovered, for 20-30 minutes until golden and crisp on top.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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